![Mixed Seafood Seviche](https://cdn.statically.io/img/www.foodandwine.com/thmb/-G819x6T8o1n_k8ey-GWC2vYryc=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/200606-xl-mixed-seafood-seviche-2000-18dfa60351be4c49be0d519cdd31a218.jpg)
Ingredients
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1 tablespoon Old Bay seasoning
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1/4 pound medium shrimp, shelled and deveined
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1/2 pound large sea scallops (about 6)
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1/4 pound small squid, bodies cut crosswise into 1/2-inch rings, tentacles left whole
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1 dozen littleneck clams, scrubbed
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1/2 pound skinless red snapper fillet, cut into 1/2-inch pieces
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1 tablespoon kosher salt
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1 tablespoon finely chopped fresh ginger
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1 celery rib, minced
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1/2 habanero chile, minced
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3/4 cup fresh lime juice (5 limes)
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1/4 cup chopped cilantro
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1 medium red onion, thinly sliced
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Freshly ground pepper
Directions
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Bring a medium saucepan of water to a boil. Prepare a medium bowl of ice water. Add the Old Bay seasoning and the shrimp and scallops to the boiling water and cook for 1 minute. With a slotted spoon, transfer the shrimp and scallops to the ice water bath. Add the squid to the boiling water and cook for 5 seconds, then transfer to the ice water bath. Add the clams to the saucepan and boil until they open, then transfer them to a separate bowl.
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Remove the clams from their shells. Drain the shrimp, scallops and squid and pat dry. In a large, shallow dish, combine the shrimp, scallops, squid, clams and snapper. Sprinkle with the salt, ginger, celery and habanero and toss. Refrigerate for 30 minutes.
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Add the lime juice, cilantro and onion to the seviche. Season with pepper and toss well. Refrigerate for 2 hours, stirring twice. Spoon the seviche into martini glasses and serve.
Make Ahead
The seviche can be refrigerated for up to 4 hours.